This Mulligatawny soup originated in India, where “mulligatawny” means “pepper water”. Like many of my recipes, I’ve adapted it over the years to suit my taste. The curry powder gives it a unique flavour, and the chopped apples offer a bit of sweetness. This is one of my favourite supper meals in the winter–full-bodied but not too heavy.
Mulligatawny Soup
Print RecipeIngredients
- 1 tablespoon of olive oil
- 2 large carrots, finely chopped
- 2 ribs of celery, thinly sliced
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 4 tablespoons of flour
- 1-2 teaspoons of curry powder
- 1/4 teaspoon of nutmeg
- 3 cups of chicken broth or bouillon
- 1 cup of milk
- 1 pound of ground chicken
- 1 large tomato, seeded and diced
- 1 medium apple, cored, peeled and diced
- 1/4 cup of uncooked rice
- 1/2 teaspoon of salt
Instructions
- In a large pot, cook the chopped carrots, celery, onion and garlic in olive oil for 5 minutes, stirring frequently. Sprinkle with flour, curry powder and nutmeg; cook and stir for 1 to 2 minutes.
- Add broth, milk, chicken, tomatoes, apple, rice and salt. Heat to a boil, stirring constantly.
- Turn heat down and simmer, covered, for 15 to 20 minutes, until the rice is tender.
